Small-Batch Oat Flour Blueberry Muffins
Tender and lightly sweet muffins loaded with blueberries, perfect for a small batch bake without leftovers.
Servings: 6 muffins
Calories: 150kcal
Ingredients
Dry Ingredients
- 1 cup Oat flour Can be made by blending rolled oats.
- 1 tbsp Baking powder Helps the muffins rise.
- 1 pinch Salt Enhances flavor.
Wet Ingredients
- 1 large Egg Provides structure.
- 0.5 cup Milk Dairy or non-dairy both work.
- 2 tbsp Oil or melted butter Oil keeps them moist; butter adds flavor.
- 0.5 cup Sugar White or light brown sugar works.
- 1 tsp Vanilla extract For flavor.
Add-ins
- 1 cup Blueberries Fresh or frozen.
Instructions
Preparation
- Preheat the oven to 350°F and prepare the muffin pan by lining it with paper liners or greasing it.
- In a medium bowl, whisk together the oat flour, baking powder, and salt.
- In a separate bowl or large measuring cup, whisk the egg, milk, oil or melted butter, sugar, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Allow the batter to rest for 5 minutes.
- Fold in the blueberries carefully, ensuring if using frozen berries, they are still frozen.
Baking
- Scoop the batter into the muffin cups, filling each about three-quarters full.
- Bake the muffins for 16 to 22 minutes, or until the tops spring back and a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a cooling rack.
Notes
To serve, enjoy warm with a bit of butter or lemon curd. Store in a sealed container at room temperature for up to 2 days, then refrigerate or freeze. Reheat in the microwave for 10-15 seconds or in a toaster oven.